Preparation Directions: Chop up habanero (seeds and all) and stir it, the sugar, the salt, the vanilla and cracked peppercorns into the hot water. Add the cold water and test the temp. When the mixture is cool enough (below 45º) pour into a ziplock bag and add the chops. Brine at leat 6 hours, but remember as you brine longer, the pepper taste may get hotter. Cooking Directions: Get the Egg to 400º Add your favorite wood chips or chunks to the fire (pecan, hickory, cherry, etc). Cook the chops 4 minutes a side, then depending upon thickness, let them dwell for up to 12 minutes (or when their internal temp reaches 155º-160º) Remember to let the chops rest a few minutes after they come off the grill. | 
